The Vegan Coconut Tart That Is Almost Guilt-Free
Ditch the chendol and assortment of kueh-kueh. Bella Koh of The Cat Kitchen has us going loco over this effortless, cheat-day friendly coconut tart.| October 17, 2017
You know what’s so very millennial? The whole concept of clean eating. You know what’s also very millennial? Ordering quinoa salads and green smoothies from an app. As hopeless millennials, we’re guilty of taking the easy (though admittedly convenient) route of ordering food via our phones rather than partake in the slow life and you know, actually see the kitchen as something more than a place to cook instant ramen.
Well, not anymore! To prove that good food that’s good for you can come from your own kitchen with hardly any effort on your end, we decided to ask Bella Koh of @catslavery, food stylist, super mama, major cat lover and purveyor of the slow life, to craft a series of gorgeous recipes out of what she affectionately calls “The Cat Kitchen”. If you’re the sort who has relied on cake mixes all your life, don’t worry – everyone can do these recipes. If you’re a fan of coconut anything, but don’t quite want to sink into the bottomless pit that is chendol and kueh-kueh – so good, but so bad – turn to Bella’s Vegan Coconut Tart. We’re going loco for the coco – sorry, we had to – in this humble-looking and tart-slash-pie. For more drool-worthy (but super healthy) meal suggestions, don’t forget to check out Bella’s Instagram here.
1 1/2 cups grated coconut
1/4 cup melted coconut oil
1/4 cup rolled oats
3 tablespoons brown rice flour
1/4 teaspoon salt
1 cup spelt flour
2 tablespoons maple syrup
1 tablespoon vanilla extract
1.4 litres almond-coconut milk
3 cups of grated coconut
5 1/2 cups plus 1 table spoon
2 teaspoons agar powder
2 teaspoons arrowroot
1 tablespoon vanilla extract
1/4 cup plus 1 tablespoon maple syrup
pinch of salt
3 cups grated coconut
1. Preheat oven to 180ºC (350ºF). Line the bottom of the springform tin with baking paper and oil the sides.
2. Grind oats, rice flour, salt and 1/2 cup of the grated coconut in a food processor until it’s finely ground. Pour into a bowl and add the spelt flour and rest of the grated coconut. Add the coconut oil and mix through with your fingertips. Lastly, add maple syrup and vanilla extract, then continue to mix until everything is evenly incorporated. Pastry will not be dry, but it shouldn’t be overly moist, either.
3. Press pastry evenly into the tin taking care to push pastry up all around the tin. Prick the bottom and put in the oven for 20 minutes. Remove from the oven and set aside to cool while you make the filling.
1. Add agar, maple syrup, salt and bring the almond milk to boil while whisking. Then, reduce heat and simmer for about 15 minutes. In a separate bowl, dissolve the arrowroot with 1 tablespoon of water and add to the milk and continue whisking. Lastly, whisk in vanilla extract.
2. Set aside and let it cool for 10 minutes, then whisk for the last time and pour into the tart shell.
3. Once the filling stops steaming, place in the fridge to set. It will take about three hours.
4. Serve with some freshly made berry jam or sauce. All you need is some fresh or frozen raspberries with a tablespoon of rice malt syrup and mix them together in a pan over low heat.
What To Read Next: The Acerola & Beetroot Tart That’s Almost Too Pretty To Eat, 5 Snacks To Beat That Pesky Afternoon Slump and The Almost Zero-Effort Cacao Tart That’s Actually Good For You | Images: Bella Koh (@catslavery)